Salmon patties with creamed peas

MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
  
       Title: Salmon Patties with Creamed Peas
  Categories: Diabetic, Fish, Main dish, Vegetables, Low-fat/cal
       Yield: 6 sweet ones
  
       1 lb (1) can red salmon
       2 lg Eggs whites
       1 tb Onion; finely chopped
     1/4 ts Salt;
       1 c  White soda crackers; crushed
            -=OR=-
       1 c  Saltines; crushed
       1 c  Fat-free chicken broth;
       1 tb Cornstarch;
       1 tb Margarine;
   1 1/2 c  Peas; drained canned
  
   Drain salmon and place the juice in a mixing bowl.  Remove bones and
   dark skin from salmon and set aside.  Add egg whites, onions, salt,
   and paper to salmon juice and mix together with fork. Crush the
   crackers with your hands.  Do not use crackers crumbs.  Add to the
   egg white mixture along with the salmon.  Mix well with a fork to
   blend. (The cracker pieces and small chunks of salmon should still be
   visible.) Shape into patties on a small cookie sheet that has greased
   with margarine. Bake at 450 degrees for 35 to 40 minutes until firm
   and lightly browned. Stir broth and cornstarch together until smooth.
   Cook and stir over moderate heat in a small saucepan until thickened
   and smooth. Continue to cook and stir for another minute. Add
   margarine and peas to sauce and mix lightly. Reheat to serving
   temperature.  Serve 1 patty with 1/6 of the sauce( about 1/3 c.) per
   serving. Food Exchange per serving: 1 BREAD EXCHANGE + 2 LEAN MEAT
   EXCHANGE; CAL: 204; CHO: 14gm; PRO: 10gm; LOW-SODIUM DIETS: Omit
   salt. Use salt-free margarine, low-sodium crackers, and fresh or
   frozen peas. Discard salmon juice and substitute an equal amount of
   water.
   
   Source: The New Diabetic Cookbook by Mabel Cavaiani; R.D. Brought to
   you and yours via Nancy O'Brion and her Meal-Master.
   From: Jj Judkins                      Date: Dec-27-95 12:57pm
  
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